Homemade Pasty Pocket

Monica H

By
@MonisiaH

Super quick and super easy; use this with whatever leftovers you have in your fridge! For this one I used the chinese chicken and rice I made last night, as stuffing. Also, you can use chopped up meatloaf, leftover mashed potatoes (mix in a little cheese and veggies), leftover pizza (scrape off topping to use as dough filling), any leftover casserole or pastas or whatever have you. Possibilities of stuffing are endless and it makes a wonderful lunch for next day!

*** Serve with various salad dressings as "dipping sauces".

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
5 Min
Cook:
20 Min

Ingredients

1 can(s)
refridgerated crescent dough
leftovers

Step-By-Step

1Preheat oven as directed on dough package.
2Unroll dough and divide along perforated seams to form 4 large squares. In the middle of the squares there might be more perforation. Use fingertips to seal those up (don't want leaky pasties!)
3Spoon in your leftover stuffing into two of the squares.
4Top those with the other dough squares, and lift gently to pinch the edges closed.
5Using the assistance of a spatula, lift pasties into casseole baking dish. Bake until golden brown on top.

About this Recipe